Braised Beef Brisket
It’s easy to prepare a succulent beef brisket when you use our time-saving starter, which combines tomatoes and caramelized onions with apple cider vinegar and a medley of fragrant spices. You can braise the meat in a slow cooker or in the oven.
- 1 flat-end beef brisket, 3 to 3½ lb.
- Kosher salt and freshly ground pepper, to taste
- 2 Tbs. vegetable oil
- 1 jar brisket starter*
- 12 oz. carrots, peeled and thinly sliced on the bias
Season the brisket on both sides with salt and pepper.
Slow-cooker method: In a large fry pan over medium-high heat, warm the oil. Sear the brisket until well browned on both sides, 8 to 10 minutes total. Transfer to a slow cooker and add the brisket starter and carrots. Cover and cook on high according to the manufacturer’s instructions until tender, about 5 hours.
Oven method: Preheat an oven to 300°F. In a Dutch oven over medium-high heat, warm the oil. Sear the brisket until well browned on both sides, 8 to 10 minutes total. Reduce the heat to medium, add the brisket starter, carrots and 1 cup water and bring to a simmer. Cover the pot tightly with aluminum foil, place the lid on top and transfer to the oven. Bake until the brisket is tender, about 4 hours.
Transfer the brisket to a carving board, cover loosely with aluminum foil and let rest for 15 minutes. Skim the excess fat off the sauce. Cut the brisket into slices 1/4 inch thick and arrange on a platter. Spoon some of the sauce on top and pass the rest alongside. Serves 6 to 8.
*Available at Williams-Sonoma stores